• 4servings
  • 15minutes
  • 55calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, H, D
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 medium yellow summer or pattypan squash

  2. 1 medium zucchini

  3. 1 tablespoon butter

  4. 1/4 pound fresh or frozen sugar snap peas

  5. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  6. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Rosemary Peas 'N' Squash Recipe photo by Taste of Home Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper. Yield: 4 servings.


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